Pumpkin Cheesecake with Bourbon Butter Sauce
Cheesecakes meets pumpkin pie in this rich, creamy, wonderful dessert. A perfect
blend of spices enlivens the cheesecake, and a buttery caramel sauce tops it.
Make sure to tightly wrap the foil around the springform pan so that water
doesn't seep in while the cheesecake bakes.
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1 Tbsp grated orange peel
1 tsp ground nutmeg
1/3 cup unsalted butter, melted
3 8 oz pkg cream cheese, softened
1 cup sugar
1/2 cup sour cream
1 1/2 cups canned pure pumpkin
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1/4 tsp ground nutmeg
1/2 cup unsalted butter
2 cup packed dark brown sugar
1/2 cup whipping cream
2 Tbsp bourbon whiskey or 1 Tbsp Vanilla extract
Heat oven to 350. Spray bottom of 9 inch springform pan with nonstick cooking
spray (do not spray sides). Wrap outside of pan with heavy-duty aluminum foil.
In medium bowl, stir together graham cracker crumbs, 1/4 cup sugar, orange peel
and 1 tsp nutmeg. Add 1/2 cup melted butter. Stir until crumbs are well
moistened. Press mixture evenly over bottom and 1/2 inch up sides of Springform
pan. Bake 10 min or until golden brown.
In large bowl, best cream cheese at med-low speed until
smooth. Beat in 1 cup sugar until smooth. Add eggs, one at a time, beating just
until combined. Beat in sour cream , pumpkin, cinnamon, ginger, salt and 1/4 tsp
nutmeg. Do not overbeat. Pour into springform pan.
Place springform pan in large shallow roasting pan or broiler
pan. Fill roasting pan with enough hot water to come 1/2 inch up sides of
Bake 65 min or until edges are pulled and top looks dull and
is dry to the touch. Center should be less set than edges and will move when pan
is tapped. It should not ripple as if liquid.
oven. Remove from water bath. Cool completely on wire rack. Refrigerate at least
4 hours or overnight.
To make sauce, melt 1/2 cup butter in med. saucepan over med.
heat. Whisk in brown sugar until mixture is smooth. Whisk in cream and bourbon,
bring to a boil. Pour into med. bowl, cool completely. Serve with cheesecake.